Method

Heat the oil in a large saucepan, add the chopped vegetables and cook over a medium-low heat, stirring occasionally, for 8-10 minutes, until softened. Stir

in the spices and cook for a further 2-3 minutes until they release their fragrance. Add the tomato purée, the black beans and their liquid, the vegetable bouillon and thyme and give it a good stir. Simmer for 10-12 minutes to reduce some of the liquid.

If using lardons, heat a little olive oil in a large saucepan over a medium heat, add the lardons and cook for 5-10 minutes until the fat has rendered out and they are crispy and brown. Add to the beans just before serving.

Taste and season with salt and pepper. Serve in warmed bowls.

Recipe taken from Carnival! By David Ponte, Lizzy Barber and Jamie Barber (Quadrille, £10)